Why Pure Honey Crystallises
A crystallised jar often surprises people, but the change is natural and reversible.
A natural process
Honey is a concentrated solution of natural sugars. Over time, glucose can form fine or coarse crystals.
Blossom source, temperature and storage all affect the speed, so two genuine honeys may behave differently.
Texture is not a verdict on purity
Some honeys remain liquid longer, while others crystallise quickly. Neither behaviour alone proves or disproves authenticity.
Aroma, source, handling and appropriate testing matter more than a single visual sign.
Warm it gently
Stand the closed jar in warm water and stir after it softens. Patience is better than boiling or excessive heat.
Store honey closed at room temperature away from direct sun.